Special menus are unveiled every other week. Ask your server for the details!

ANTOJITOS

ANGELS ON HORSEBACK*

(Playa Condesa, Acapulco, state of Guerrero)
Three grilled shrimp with white cheese, jalapeño and wrapped in bacon. Served with house-made escabeche. First experienced in
1965 on the La Condesa Beach in Acapulco.
22.95

QUESADILLAS

Three flour or corn tortillas. Choice of rajas, chicken tinga or mushrooms and huitlacoche. (Huitlacoche is seasonal — ask your server).
13.95

CALAMARES

With chipotle mayonnaise.
17.95

TACOS AL PASTOR

Four marinated pork tacos served with two salsas.
16.95

CORDERO*

Four grilled baby lamb chops served with salsa de morita.
28.95

CEVICHES LAS BRISAS*

Our most popular ceviche.
Miguel was given this recipe by a chef in the state of Vera Cruz.
18.50

QUESO FUNDIDO

Served with hand-made tortillas, corn or flour. Serves 2-3.

With Rajas
(chile strips)
Small 12.00 / Large 16.00

With Chorizo Verde
House-made pork chorizo made with Swiss chard. 
Made at Fonda San Miguel.
Small 9.55 / Large 16.50

With Rajas and Chorizo Verde
Small 9.75 / Large 17.50

TOSTADAS COMPUESTAS SURTIDAS

Three pieces. One each of chicken, guacamole and cochinita pibil.
15.95

PLATO DE MIGUEL*

Camarones, adobados, lollipop lambchops, quesadillas, tacos al pastor, and guacamole. Serves 4-6.
58.95

SOPAS

SOPA DE ELOTE

Mexican corn soup with cheese and poblanos.
Cup 7.00 | Bowl 12.00

SOPA DE TORTILLA

This classic recipe was introduced by Fonda San Miguel in 1975. Served with queso fresco, chicken, avocado, pasilla chile flakes and tortilla strips.
Bowl 16.00

ENSALADAS

ENSALADA DE ESPINACAS

Fresh spinach salad with toasted almonds, toasted pasilla chiles and panela cheese. Recipe from friend Maria Dolores Torres of Mexico City.
12.50

GUACAMOLE

Served El Refugio-style with strips of white cheese and house-made totopos. Serves 2.
14.50

ENSALADA DE TEMPORADA

Mixed green salad using different lettuces and seasonal herbs from the FSM organic garden. (Seasonal — ask server).
16.00

RELLENOS

ANCHO RELLENO SAN MIGUEL

Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
28.95

RELLENO DE PICADILLO

(Traditional)
Roasted chile lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce.
28.95

CALABACITAS RELLENAS

Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce.
20.50

CHILE EN NOGADA

(In season September-November)
A culinary tribute to the Mexican flag with a green stuffed poblano pepper, creamy white walnut sauce and a red sprinkling of pomegranate seeds. Perfecto!
42.95

ENCHILADAS

Choice of chicken, cheese, pork or seasonal vegetables.

ENCHILADAS DE MOLE POBLANO

(Puebla)
24.95

ENCHILADAS VERDES

22.50

ENCHILADAS SUIZAS

Created at Sanborn’s in Mexico City for guests desiring less spice.
22.50

ENCHILADAS DE PATO

Enchiladas with shredded duck topped with a poblano-spinach sauce. Recipe from friend Maria Dolores Ybarra Torres of Mexico City.
28.50

ENCHILADAS DE RES

28.50

carnes

CARNE ASADA A LA TAMPIQUEÑA*

(Tampico)
Grilled beef tenderloin served with guacamole, rajas, black beans and a cheese enchilada with your choice of verde, suiza or mole sauce.
52.95

COCHINITA PIBIL

(Yucatan)
Yucatan specialty of pork baked in a banana leaf.
32.95

MIXIOTE

Slow-cooked, seasoned lamb in a papillote, or paper wrapper.
Traditionally done in a Maguey leaf in Mexico, but seldom used for ecological reasons.
38.95

CHULETA

Premium Berkshire pork chop cooked on our vertical rotisserie and finished on the grill. Served with grilled vegetables and butternut squash purée.
39.95

TACOS AL CARBON

Wagyu steak served with flour tortillas, nopal paddle, Salsa Albañil (“Bricklayers” salsa) and grilled onions.
32.95

AVES

POLLO DE MOLE POBLANO

(Puebla)
Airline chicken breast (boneless chicken breast with drumette attached) with traditional mole of Puebla.
34.95

POLLO DE LECHE ROSTIZADO

Roasted chicken on our rotisserie and finished in the oven.
Served with grilled vegetables.
36.95

PESCADOS

PESCADO VERACRUZANO

(Veracruz)
Broiled fish fillet in the traditional Veracruz tomato sauce with capers, onions and Spanish olives.
36.95

PESCADO AL MOJO DE AJO

(Yucatan)
Fish fillet broiled in garlic butter or achiote-seasoned.
36.95

PESCADO Zarandeado

A 100-year tradition! This recipe from pre-Hispanic times has a slight Asian influence, with mild chiles and spices.
36.95

PESCADO A LA PLANCHA

Grilled fish fillet seasoned with recado and served with salsa verde, rajas, and grilled vegetables.
36.95

MARISCOS

CAMARONES AL PASTOR

(Yucatan)
Seared shrimp marinated in achiote and dried peppers with pineapple and habanero relish.
34.95

CAMARONES EN CREMA DE CHIPOTLE*

Large gulf shrimp in spicy chipotle cream sauce.
38.50

DE LA TIERRA

Plant-based dishes are all vegan, vegetarian, gluten-free and dairy free.

Crema de Calabaza Mantequilla con Chile Ancho

Butternut squash and ancho pepper cream.
Cup 9.50

Tostadas de Ceviche de Coco

Betabeles (Beets), meat of coconut, jicama & avocado.
14.95

Ensalada de Betabel

Greens from our FSM garden, citrus, roasted beets, grapefruit-hibiscus dressing and spiced candied pepitas.
16.00

Tacos de Coliflor

Three cauliflower tacos, cabbage, avocado poblano sauce and chipotle mayo.
14.95

Enchiladas de Hongos y Coliflor

Two enchiladas of mushrooms, riced cauliflower, walnuts, garlic, onions, spices and creamy salsa verde.
20.95

Chile Relleno

Lentils, plantain, pinto beans and jitomate sauce.
23.95

Postres DE LA TIERRA

Pudin de Pan
Bread pudding with soy and almond milks, banana, vegan chocolate, coconut caramel popcorn.
14.00

POSTRES

CREPAS DE CAJETA

(Queretaro and Celaya, Guanajuato)
Crepes sauced with rich goat milk caramel and toasted almonds. Served with Mexican
vanilla ice cream.
14.00

TRES LECHES CAKE

Mango sorbet garnished with seasonal fruits.
14.00

HELADOS Y SORBETES

Two scoops of house-made ice cream or fresh fruit sorbets made at Fonda San Miguel. Ask for current flavors.
10.00

FLAN DE ALMENDRA

With cajeta and almonds.
12.00

ARROZ CON LECHE

Classic and comforting. One of the world’s favorite desserts.
10.00

El Mateo

House-made vanilla ice cream served with Frangelica liquer and toasted almonds.
14.00

CAFES

CAFÉ

French Press
4.50

SINGLE ESPRESSO or CAPPUCCINO

4.50

LATTE CON CAJETA

4.75

CAFÉ DE OLLA

3.50
Strong coffee with cinnamon, piloncillo (Mexican brown sugar) and clove brewed in an earthenware pot.

*Consuming raw or undercooked food may increase your
risk of foodbourne illness.

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Never any charge for chips and salsa.
No charge for our fresh hand-made flour, corn, and blue corn tortillas served with all entrées.

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Please advise your server of any food allergies.

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Many recipes at Fonda San Miguel were inspired by our dear friend Diana Kennedy, who likes to describe herself as the “Mick Jagger of Mexican Cuisine”.

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Did you know that we have an organic garden at the east side of our restaurant? We grow lettuce, cilantro, spinach, chile peppers, chard, beets, edible flowers, chepil, epazote, papalo, carrots and figs. We have pomegranates when the squirrels don’t get them. We buy from organic farms when needed.